Sourdough Bagels
These artisanal sourdough bagels strike the perfect balance between chewy and tender, with a golden-brown exterior. Each bagel boasts a complex, tangy flavor developed through long fermentation, creating deep notes that store-bought varieties simply can't match. Their texture is dense but never tough, with a tight crumb that makes them perfect for toasting and spreading. The crust has that coveted crackly shine that comes from a proper boiling step, while the interior remains pleasantly chewy with tiny, irregular holes characteristic of genuine sourdough. Whether enjoyed plain or topped with classic seeds and seasonings, these bagels offer that authentic, artisanal taste that perfectly balances the subtle sourness of wild yeast with the rich, malty sweetness of traditional bagels.
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Servings: 6 bagels
Equipment
- 1 Scale
- 1 Stand mixer with dough hook attachment
- 1 bulk fermentation container / bowl
- Plastic wrap
- 1 baking sheet or stone
- 1 Parchment paper
- 1 large pot for boiling
- 1 slotted spoon
Ingredients
- 185 g water
- 21 g granulated sugar
- 150 g active sourdough starter
- 430 g high protein bread flour (~13-14%)
- 9 g salt
- 3 g diastatic malt powder
For boiling:
- 3 qt water
- 30 g honey
- 4 g baking soda
Instructions
- In a bowl of a stand mixer fitted with the dough hook attachment, combine the water, sugar, active sourdough starter, high protein bread flour, all-purpose flour, salt, and diastatic malt powder.
- Mix on low speed (1 in a KitchenAid) for about 2-3 minutes until all dry ingredients have been incorporated.
- Increase the mixer speed to 2 and mix for about 5 minutes until the dough is smooth. This is a stiff dough. Be careful not to overwork your mixer! If you feel any resistance, remove the dough from the mixer and continue kneading by hand until the dough is smoth and elastic.
- Transfer the dough to a bulk fermentation container and let is rest in a warm place for 3-4 hours. The dough is ready once it has risen about 30-50%.
- Divide the dough into 6 equal pieces (about 135g each).
- Shape the dough pieces into balls by pinching the seams together and rolling it on your work surface so it drags and tightens the outside skin of the dough. Set aside and repeat with the other 5 pieces.
- Let the dough balls rest for 15-20 minutes to relax the gluten.
- Grab one of the dough balls and poke a hole in the middle with your thumb. Insert both thumbs in the hole and slowly rotate while stretching the dough. You want to stretch it until the hole is about 4 inches in diameter. It will seem like that hole is too big but it will shrink as it proofs the second time.
- Transfer shaped bagel to a pan lined with parchment paper. Repeat with the remaining bagels.
Second Rise
- Transfer the tray to a warm place in your kitchen and let the bagels proof for about 2 hours until almost doubled. They should be nice and puffy.
- Pop them in the fridge for 8-12 hours.
Boiling
- Place a pan heavy pan or tray at the bottom of the oven. Preheat oven to 450°F (232°C).
- Fill a large pot with water and add either barley malt syrup or honey and baking soda.
- Once the water is boiling, drop 2 or 3 bagels (depending on the size of your pot) into the boiling water. You don't want to overcrowd the pot as bagels will expand while boiling.
- Boil about 1 minute per side.
- Remove bagels with a slotted spoon and place them on the baking sheet. Add desired toping. Repeat with the remaining bagels.
Baking
- Transfer the baking sheet into the preheated oven.
- Add a few ice cubes to the pan that was previusly placed in the oven. Close the oven and set the timer to 20-25 minutes.
- Cool and slice.
Nutrition
Serving: 1ea
